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Experimental foods laboratory manual / by Margaret McWilliams.

by McWilliams, Margaret.

Edition: 6th ed.Publisher: Upper Saddle River, N.J. : Pearson / Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 664 MAC] (2).
101 things I learned in culinary school / Louis Eguaras with Matthew Frederick ; illustrations by Matthew Frederick.

by Eguaras, Louis | Frederick, Matthew.

Publisher: New York : Grand Central Pub., c2010Other title: One hundred and one things I learned in culinary school.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5092 EGU 2010] (1).
Introduction to culinary arts / the Culinary Institute of America ; editor, Jerry Gleason.

by Gleason, Jerry [editor.] | Culinary Institute of America.

Edition: Second edition.Publisher: Boston : Pearson, [2015]Availability: No items available On order (2).
Food science [videorecording] : kitchen mysteries revealed / Learning Seed.

by Learning Seed Company.

Publisher: Chicago, IL : Learning Seed, c2000Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 FOO 2000] (1).
The French chef handbook / Michel Maincent-Morel.

by Maincent, Michel.

Publisher: Nanterre : BPI, 2019Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5944 MAI 2020] (2).
Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen.

by Ozilgen, Z. Sibel [author.].

Edition: Second edition.Publisher: Boca Raton : CRC Press, Taylor & Francis Group, 2020Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 OZI 2020] (1).